Elizabeth's Yummy Corn Cakes with Maple Syrup and Bacon

This fun to make dish is great to eat at any time of the day. It is very easy to make
and with a little practise, older children can make this dish with only the minimum
supervision required. (Please supervise children when cooking!)

Portions: 4 Portions

Preparation: 10 minutes

Cooking: 10 minutes

Ingredients

Corn Cakes

250g corn kernels, canned

2 eggs, beaten

80g self raising flour

50ml milk

1 tbsp caster sugar

pinch Maldon sea salt

2 tbsp butter

Bacon

18 rashers middle back rindless bacon

To Serve

120ml maple syrup

Method

Corn Cakes: Place the corn kernels in a bowl with flour, sugar and
salt. Make a well in the centre of the flour and add the egg and milk and beat it
with a fork so that you have a smooth batter. Set the mixture aside for 5-10 minutes
before cooking.

Place 1 tablespoon of the butter in crepe pan or frying pan and melt it over a
moderately low heat. Make individual pancakes by spooning large tablespoons to the
pan when the butter has melted. Cook the pancake on one side until bubbles appear
all over the surface then turn them over, the cooked side should be firm and golden.
Cook for a minute then take them from the pan and keep the warm while you cook the
rest adding a little more when the pan is dry..

Bacon: Place the bacon on a tray cover in foil and cook them under
a hot grill for 2 minutes on each side.

To Serve: Place 4 to 5 pancakes on each plate and the 3 bacon
slices. Drizzle the maple syrup all over it. Eat! Eat! EAT! YUMMY!!!